Time 1h15m Yield 1 loaf Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees. In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly. Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper. Add the ground meats and your cooled onion, garlic, and herbs. Add the worcestershire sauce and ketchup (or tomato paste). Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly. Bake for 60-65 minutes. Let it cool for 5 minutes. Drain the fat and serve!
Time 1h30m Yield 8 servings. Number Of Ingredients 19 Steps:
In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. , Pat into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours., For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving. , Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. , On each pita bread, layer the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.
Time 1h10m Yield 4 Number Of Ingredients 18 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil. Place bread and milk in a small bowl. Press bread with a fork to soak up the milk. Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan. Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar. Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.
Yield 4 Number Of Ingredients 12 Steps:
- Heat oven to 400° F. In a large bowl, combine the bread and 3 tablespoons water. Add the lamb, egg, half the garlic, half the thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. 2. Place the mixture on a foil-lined baking sheet and shape into a 6-inch loaf (about 3 inches thick). Bake, brushing with the balsamic vinegar several times during cooking, until a thermometer inserted in the center registers 150° F, 30 to 35 minutes. Let rest at least 5 minutes before slicing. 3. Meanwhile, heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and the remaining garlic and thyme and cook, tossing occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 2 to 3 minutes; stir in the lemon juice. Serve with the meat loaf.
Time 1h15m Yield 6 or more servings Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees. Put meat in mixing bowl and set aside. Heat oil in saucepan and add onion, celery, green pepper and garlic. Cook, stirring, until vegetables are wilted. Set aside to cool briefly. Add cooked vegetables to meat. Add salt, pepper, nutmeg, cumin, Worcestershire sauce, Tabasco sauce, mustard, bread crumbs and egg. Blend well with the fingers. Pack mixture into 6-cup loaf pan. Smooth over the top. Place pan in oven and bake 50 minutes. Remove from oven and let stand 10 minutes. Slice and serve.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Preheat the oven to 275ºF. Use a sharp knife to cut the ends off the loaf of bread, exposing the white on the inside. With your fingers, pull out all the soft insides of the bread, creating a shell of the crust. It is easier to work from both ends and meet in the middle. Spreak the inside pieces of the bread on a baking sheet and toast them in the oven until they just begin to color, about 10-12 minute. Remove from oven, cool and put into a work bowl of a food processor. Pulse briefly, to reduce the bread to coarse crumbs; set aside. Heat the olive oil in a medium saute pan set over medium-low heat. Add the onion and saute until limp and fragrent, about 7 minute. Add the garlic and saute for 2 more minute Do not let it burn. Season with salt and pepper, and transfer to a bowl to cool. Return the pan to the heat and saute the lamb, using a fork to crumble it, until it just begins to lose its color, about 5-7 minute. Drain off and discard the excess fat, increase the heat to medium. Add the capers and cook for 2 min tossing or stirring all the while. Add the parsley, thyme, and mustard. Remove from heat and let cool slightly. Stir in the cooled onions and garlic. Stir in the bread crumbs. Fold in the egg. Taste and season to taste with salt and pepper. Cool to room temperature. Preheat the oven to 350ºF. Fill the inside of the hollowed loaf of bread with the lamb mixture. Add half of the filling in one end and half in the other. Press the filling in, so that it is packed evenly throughout the loaf. Just be careful not to break through the loaf “shell”. Brush the loaf all over with olive oil and wrap it in aluminum foil, closing the foil at the top of the loaf. (Now is when this loaf can be chilled to be reheated later.). Bake for 20 minute. Open the foil to expose the top of the loaf, and bake for 10 more minute. Let the loaf rest at room temperature for 5 min before serving. To serve, cut the loaf into 1-inch thick slices. Garnish with a spoonful of Dijon mustard. Serve immediately.
